Why spend a lot of extra time and energy making a traditional pot pie? You can complete this healthy version in half the time. Top it off with a golden, buttery piece of puff pastry or biscuits instead of using a "pie". It is a delicious, fast and pretty finish to this bowl of comfort....
Ingredients:
1 bag (12 oz) frozen mixed vegetables
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 1/4 cups fat-free (skim) milk
1/2 cup finely chopped onion
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/4 cup fat-free sour cream
4 boneless skinless chicken breasts (1 1/4 lb), cooked, cut into bite-size pieces (about 4 cups)
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
This one is a bit of a cheat in that you must defrost the puff pastry in fridge 2 hours before you want to prepare dinner. Or, buy store bought buttermilk biscuits to warm, split and serve on top as chicken and biscuits.
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1 Cook and drain vegetables as directed on bag.
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2 Heat oven to 375°F. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
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3 Stir in soup and sour cream. Add chicken and cooked vegetables; mix well. Cook, stirring frequently, until thoroughly heated. Pour into ungreased 2-quart round casserole. Unroll pie crust; place over hot filling. Seal edge and flute as desired. Cut slits in several places in crust.
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4 Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.
Cooks Notes:
You can also make this dish using your leftover turkey.
